"Jim Martin" > wrote in message
...
> On Saturday, January 31, 2015 at 5:05:09 AM UTC-5, Bryan-TGWWW wrote:
>> On Saturday, January 31, 2015 at 2:45:41 AM UTC-6, Alan Holbrook wrote:
>> > Jim wrote in news:7377d5a1-bf1d-43c4-8da0-445ab00dafd5
>> > @googlegroups.com:
>> >
>> > > http://jim-enterprises.com/my-favori...d-clam-chowder
>> >
>> > Doesn't look like any New England clam chowder I've ever seen, and I've
>> > lived in the People's Republic of Massachusetts for 33 years...
>>
>> Why? Because it uses stupid "creole" seasoning, is too heavy on the
>> celery
>> and uses the wrong type of potatoes?
>>
>> --Bryan
> Brian and others,
>
> I appreciate the feedback. I have revised the recipe and excluded Creole
> which by the way I use instead of salt and pepper in a lot of recipes.
> But that is a personal preference.
>
> Here is my more traditional New England Clam Chowder
>
> http://jim-enterprises.com/my-favori...d-clam-chowder
>



HERE, I'll post it FOR you!


New England Clam Chowder
Ingredients:
4 strips bacon
2 medium onions diced
3 celery stalks cut into 4 strips then dice
1 tablespoon minced garlic
6 tablespoons flour
4 cups chicken broth
4 (10-ounce) cans baby clams diced
2 cups heavy cream
4 bay leaves
2 1/2 pounds potatoes
salt to taste
pepper to taste

Directions:
Cook bacon, pat dry and crumble
Pour bacon grease into a clean skillet
Add the onion and celery and saute in bacon grease until softened
Stir in garlic and flour
Add the broth, juice from 4 cans of clams, cream, bay leaves and potatoes
and stir to combine.
Bring to a boil, stirring consistently (it will thicken)
Reduce the heat to medium-low and cook 20 minutes, stirring often, until the
potatoes are cooked
Add clams and season to taste with salt and pepper
Cook until clams are just firm, (about 2 minutes)